CHEESE. 85 



a pipe conveys it through the wall to the cheese-tub or to 

 the coolers. A canvas bag is also placed over the inside 

 end of the pipe, so that a douhle precaution is used against 

 impurities entering with the milk. 



The rennet is prepared by steeping perhaps five veils at 

 once, and this usually suffices for two weeks, in which time 

 about 21 cwt. of cheese may be made. 



Immediately after the morning milking, the evening and 

 morning milk are put together into the tub. The tem- 

 perature of the whole is brought to 80 by heating a small 

 quantity of the evening milk. After the rennet is added, 

 an hour is requisite for coagulation. At eight o'clock the 

 curd is partially broken, and allowed to subside a few 

 minutes, in order that a small quantity of whey may be 

 drawn off to be heated. This whey is put into a tin vessel 

 and placed in a boiler in an adjoining apartment, to be 

 heated in hot water. The curd is most carefully and 

 minutely broken, and then as much of the heated whey is 

 mixed with it as suffices to raise it to 80, the temperature 

 at which the rennet was added. Nothing more is done to 

 it for another hour. 



A little after 9 o'clock a few pailfuls of whey are drawn 

 off and heated to a higher temperature than at 8 o'clock. 

 The curd is then broken as minutely as before, and after 

 this is carefully done, an assistant pours several pailfuls of 

 the- heated whey into the mass. During the pouring in of 

 the whey the stirring with the breakers is actively con- 

 tinued, in order to mix the whole regularly, and not to 

 allow any portion of the curd to become overheated. The 

 temperature at this time is raised to 100, as ascertained 

 by the thermometer, and the stirring is continued a con- 

 siderable time, until the minutely broken pieces of curd 



